1. Rice selection: There are requirements for the use of rice flour. Not all rice can be made into rice flour. Now handmade rice flour is generally made of aged early rice, and the made rice flour is tough and not easy to break. Old early rice can be purchased in local granaries.

2. Pulping: The aged early rice is soaked in water, and when the rice grains are soft, the rice is pulped with an electric mill.

3. Steaming: If the beaten pulp is too dry, you need to add a proper amount of water to dilute the rice pulp. Rice slurry should not be too dry or too thin. Next, find a flat stainless steel plate, put a little oil on it, and pour the rice slurry evenly into the disk, not too thick. Boil the water in the pot, steam the disc in the pot for 3-5 minutes and take it out. Grease the middle of each piece. Cut into strips of your favorite width.

4. Another way is to boil the water and pour the beaten rice slurry into the sieve. Boil rice noodles in water for 3-5 minutes, remove them and let them cool.